Description
For the Meatballs:
- ½ lb ground beef
- mild Italian sausage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 large egg
- ¼ cup milk
- 1 teaspoon Worcestershire sauce
- ¼ cup grated Parmesan cheese
- ½ cup Panko bread crumbs
- 2 cloves garlic, minced
- ½ small yellow onion, finely chopped or grated
- 2 tablespoons vegetable oil (for frying)
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- ½ cup white wine
- 4 cups beef broth
- 4 cups chicken broth
- 2 medium carrots, shredded or chopped
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- ¾ cup acini di pepe (or orzo, ditalini)
- 3 cups fresh spinach (or kale, escarole)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese (for garnish)
Ingredients
- Prepare the Meatballs:
- In a large mixing bowl, combine ground beef, salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, Parmesan cheese, breadcrumbs, garlic, and onion.
- Mix until just combined and shape into 1-inch meatballs.
- Cook the Meatballs:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Brown the meatballs in batches, ensuring all sides are golden. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add onion, celery, salt, oregano, and Italian seasoning. Sauté until softened.
- Stir in minced garlic and cook for another minute.
- Deglaze with Wine:
- Pour in white wine, scraping up browned bits from the pot.
- Let it simmer until reduced by half.
- Add Broth and Carrots:
- Pour in beef broth and chicken broth.
- Stir in shredded carrots and thyme.
- Bring to a boil, then reduce to a simmer.
- Cook the Pasta:
- Add acini di pepe (or chosen pasta).
- Cook according to package instructions until al dente.
- Combine and Simmer:
- Return meatballs to the pot.
- Stir in spinach, parsley, and dill. Simmer until greens are wilted and flavors meld.
- Stir in lemon juice for added brightness.
- Serve:
- Ladle into bowls, garnish with Parmesan cheese, and serve hot.
Instructions
- Prepare the Meatballs:
- In a large mixing bowl, combine ground beef, salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, Parmesan cheese, breadcrumbs, garlic, and onion.
- Mix until just combined and shape into 1-inch meatballs.
- Cook the Meatballs:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Brown the meatballs in batches, ensuring all sides are golden. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add onion, celery, salt, oregano, and Italian seasoning. Sauté until softened.
- Stir in minced garlic and cook for another minute.
- Deglaze with Wine:
- Pour in white wine, scraping up browned bits from the pot.
- Let it simmer until reduced by half.
- Add Broth and Carrots:
- Pour in beef broth and chicken broth.
- Stir in shredded carrots and thyme.
- Bring to a boil, then reduce to a simmer.
- Cook the Pasta:
- Add acini di pepe (or chosen pasta).
- Cook according to package instructions until al dente.
- Combine and Simmer:
- Return meatballs to the pot.
- Stir in spinach, parsley, and dill. Simmer until greens are wilted and flavors meld.
- Stir in lemon juice for added brightness.
- Serve:
- Ladle into bowls, garnish with Parmesan cheese, and serve hot.
Notes
- Meat Variations: Substitute ground turkey or chicken for a leaner option.
- Greens Options: Try kale or escarole instead of spinach.
- Gluten-Free Adaptation: Use gluten-free pasta and breadcrumbs.
- Make Ahead: Meatballs can be made and frozen in advance.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
